Kree's IBS-safe Recipes
| Main
Recipe Page Main Dishes Vegetables and Side Dishes Soups Salads and Sandwiches Breakfasts Breads and Muffins Cookies and Desserts Snacks Drinks Dips and Dressings Miscellaneous |
San Francisco Vegetable Soup over
Angel Hair Pasta
(Makes 6 servings)  This is a quick, easy, and delicious soup! Ingredients: 10 ounces angel hair pasta, broken in half 28 ounces chicken broth (make sure it doesn't contain MSG!) 1 (16 ounce) package san francisco style frozen mixed vegetables (broccoli, carrots, water chestnuts, and possibly red peppers--I usually include the broccoli for my family but only eat a couple of pieces) 1 cup frozen cut green beans 1 cup chopped summer squash (I use zucchini) 2 teaspoons dried basil leaves (or 2 Tbsp chopped fresh basil) 1/4 teaspoon crushed red pepper flakes (I omit) 1/4 teaspoon garlic salt 1 (14.5 ounce) can pureed tomatoes 2 Tablespoons grated parmesan soy cheese 1 Tablespoon chopped fresh parsley (optional) 1. Combine, in a large sauce pan, the chicken broth, all the frozen and fresh vegetables, and spices through the garlic salt. 2. Bring to a boil, reduce heat and simmer covered for about 7-8 minutes. 3. Add the pureed tomatoes and cook until heated through. 4. Cook the pasta while the soup is heating, according to the package directions. 5. Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it. 6. Sprinkle the cheese and parsley on top of the soup. Adapted slightly from a recipe by Trisha Wright on Recipezaar. |
